From Cupcakes to Traditional Korean Food and Everything in Between

Cheesecake Red Velvet Cupcakes

Cheesecake Red Velvet Cupcakes

When I couldn’t decide whether to bring pumpkin pie or pumpkin cheesecake to a holiday party last year, I brought my pumpkin pie cheesecake instead.  These cheesecake red velvet cupcakes were created in the same spirit.  They feature a bottom layer of classic cheesecake with a moist red velvet cake layer in the middle with an ultimate crowning of fluffy cream cheese frosting on top.  When decorated with an edible chocolate snowflake, they’re perfect for the season for so many reasons!

 

 

 

5.0 from 1 reviews
 
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Serves: 1 Dozen Cupcakes
Ingredients
Cheesecake
  • 8 oz room temperature cream cheese
  • ¼ c sugar
  • 1 ts pure vanilla extract
  • 1 room temperature egg
  • ½ tb unbleached flour
Red Velvet
  • ⅓ c neutral oil
  • ½ c + 2 tb sugar
  • ¼ c sour cream/buttermilk
  • ½ ts baking soda
  • ½ ts fine salt
  • 1 room temperature egg
  • 1 ts pure vanilla extract
  • ¼ ts apple cider vinegar
  • ½ tb + ½ ts red color
  • 1 c + 1 tb unbleached flour
  • ½ tb unsweetened cocoa
Cream Cheese Frosting
  • 8 oz soft cream cheese
  • 1-2 c *sifted* confectioners sugar
  • 1 ts pure vanilla
  • 1 tb room temperature heavy cream
  • ¼ ts fine salt
Instructions
  1. In the first bowl, make the cheesecake layer by mixing the cream cheese and sugar together.
  2. Add the vanilla, egg, and flour.
  3. Next, make the red velvet layer. In a medium bowl, whisk the oil and sugar together.
  4. Combine the dairy with the baking soda and salt.
  5. Mix in the egg and dairy mixture.
  6. Add the vanilla, vinegar, and finally your color.
  7. To this bowl, slowly add the flour and cocoa in batches. Do not over mix.
  8. In a lined cupcake tin, scoop in the bottom layer of cheesecake followed by a top layer of red velvet cake. Make sure to add in more cheesecake than red velvet as the red velvet will rise but the cheesecake wont.
  9. Bake at 350 for 16-19 minutes.
  10. Cool completely and frost.
  11. To make the frosting, break up the cream cheese and sift in the powdered/confectioners sugar. Add in the vanilla, heavy cream, and salt. Whip until light and fluffy.

Happy holidays!

Love,

Your Squishy Monster

Soft Dinner Rolls

Soft Dinner Rolls

I know that some consider a piece of bread an afterthought when having supper but for me, it’s crucial to have it present at most {if not all} meals.  What can I say?  I’m a carb-girl.  However, if it happens to be a roll that’s hard and dense, I’d rather not have it at all.  There’s such comfort that can be derived from the depths of a hot fluffy roll smeared with butter.

 

 

 

5.0 from 8 reviews
Soft Dinner Rolls
 
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Serves: 9-12 Rolls
Ingredients
  • 4 oz whole milk
  • 2 tb + 2 ts unsalted butter
  • 1¼ ts yeast
  • 1 room temperature egg
  • 2¼ c unbleached flour
  • Pinch of salt
  • 3 tb sugar
Instructions
  1. Heat the milk and butter, making sure not to exceed 120* and stir in the yeast.
  2. In a large bowl, add in the rest of the ingredients along with the milk/butter/yeast mixture.
  3. Knead/mix the dough for 4-7 minutes. It's ready when the dough is soft, sticks to itself and is smooth and elastic.
  4. Tuck the dough into a greased and covered bowl and allow to rest for about an hour or until doubled in size.
  5. Portion out equal pieces on a lightly dusted work surface and allow to rest in the pan it will bake in, making sure the pan is well greased. Cover and rest for 30 minutes.
  6. Brush the risen rolls with egg wash {egg + water or cream/milk} and bake at 350 for 11-14 minutes.
  7. Brush with melted butter, if desired and serve hot/warm.

Love,

Your Squishy Monster

Christmas Crack aka Chocolate Saltine Toffee

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With its sweet and salty allure, one bite of this Christmas crack, you’ll be addicted, just as the name implies.

This recipe is quite easy and multiplies endlessly, making it the perfect treat to share this holiday season and after the first few batches, I started whipping up my own versions that may or may not have included bourbon, potato chips, and cayenne.

 

 

 

 

 

5.0 from 3 reviews
Christmas Crack aka Chocolate Saltine Toffee
 
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Serves: 3 Servings
Ingredients
  • 15 saltine crackers
  • ½ c unsalted butter
  • ½ c brown sugar
  • 1½ c bittersweet chocolate
  • Optional: bourbon, potato chips, or cayenne!
Instructions
  1. In a pan lined with parchment all the way around, line the crackers on the bottom.
  2. Heat the butter and sugar {either over the stove top or by microwave}. It's ready when it's a thick consistency. Mine took about a minute and a half in a 1.58 kw microwave. I whisked vigorously in between each burst and allowed it to cool just slightly.
  3. Pour the prepared toffee over the crackers and bake at 350 for about 5 minutes.
  4. Scatter the chocolate over the toffee topped crackers and bake for an extra 30 seconds to 1 minute.
  5. While it's still hot, smooth over with a knife/offset spatula.
  6. Allow to set at room temperature or harden in the fridge before serving shattered pieces.
Notes
For an 11 x 8 pan--multiply as needed.

Love,

Your Squishy Monster

Beef and Broccoli

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I’m guilty, are you?

Somedays are so crazy, the last thing you want to do is slave in the kitchen making a meal from scratch, especially if you’re like me and you’ve already spent the entire day in there already.  The alternative?  To gravitate towards something instantly satisfying.  And on days when you crave comfort?  Often times, it’s seemingly something that’s greasy and Chinese food is my go-to but I never feel great afterwards.  Cue this beef and broccoli recipe.  Your wallet will thank you and for the time?  It takes less time than both delivery or take out and I promise the leftovers taste exponentially better.

 

 

 

5.0 from 3 reviews
Beef and Broccoli
 
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Author:
Serves: 4 Servings
Ingredients
  • 1½ lbs thinly sliced steak {tenderloin, sirloin, flank, etc}
  • 1 head broccoli
  • ⅓ c soy sauce {combo of dark and/or light works but no low sodium}
  • ¼ c beef broth
  • 1 tb rice wine vinegar
  • ½ tb oyster sauce {optional}
  • 1 tb honey/brown sugar
  • 1 clove garlic
  • ½ ts grated ginger
  • ½ tb sesame oil
  • 1½ tb cornstarch
Instructions
  1. Begin on the sauce by whisking together the soy, broth, vinegar, oyster sauce {if using}, honey/brown sugar, garlic, ginger, oil, and cornstarch.
  2. Soak the steak for 15 minutes to overnight.
  3. In a skillet, drain in half the marinade and toss in the broccoli. Cook halfway.
  4. Add the rest and cook the meat and broccoli until the sauce slightly thickens.
  5. Garnish with green onions, if desired and serve with steamed rice.

Love,

Your Squishy Monster

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